(DIY#11)自制野蜜黄梨柠檬酵素 Wild Honey Pineapple-Lemon Enzyme

野蜜是馬來西亞常見的野外採集蜂蜜,一般在菜市,夜市会有人不定期摆卖,也有沿街沿户地叫卖,当然假的蜂蜜也不少。至於如何辨别蜂蜜的真伪,恕本人知识太浅无法告知。 凭着发酵的基本原理,就算是假蜂蜜,只要是糖,就无损发酵的过程,不会为健康造成伤害。当然你也可到超市去买罐装的入口蜂蜜。

材料
黄梨 1 颗 (1.5kg 连皮)

柠檬 3 颗

冰糖 300g

野蜜 (或 蜂蜜) 1 瓶 600ml 左右

做法如下:

  1. 把黄梨和柠檬先洗净涼乾刀、玻璃瓶及其他的工具,洗净烈日下曬乾 。
  2. 把黄梨去皮剖开后 切薄片,柠檬连皮切薄片。
  3. 先把全部的黄梨鋪在玻璃瓶底層。
  4. 再铺上全部的柠檬。
  5. 再铺上全部的冰糖。
  6. 再把整瓶的野蜜倒入。
  7. 不要太滿,留下 空間。
  8. 把蓋子稍微蓋上, 不需太緊,讓酵素可透透氣。
  9. 放在干燥干凈及没有太陽曬到的地方,大概4星期后,如果味道甘香,没有黑色霉菌,把渣濾掉就是我们的野蜜黄梨柠檬酵素了 !
  10. 制好的酵素可放在冰箱里保鮮, 飲用时把3湯匙酵素加入1杯冷水。

這也是最簡單的自制酵素,如果你是新手這可是你一定要嘗試的酵素。

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28 thoughts on “(DIY#11)自制野蜜黄梨柠檬酵素 Wild Honey Pineapple-Lemon Enzyme

  1. 请问用野蜜做酵素,一定要放冰糖吗?还有,喝酵素是要加水的吗?如果直接饮用可以吗?我做了酒浸黑枣梅子,只放了500g的冰糖,酒还未盖完全部黑枣,会不会是太少冰糖的缘故?

  2. 艾美 ,
    你也可以放其他的糖。酵素是需要加水才发挥作用。放了500g的冰糖未盖完全部黑枣, 加多点酒吧。

  3. 我做时,是先放水果,然后柠檬,然后糖,然后水果,柠檬,糖,如此推类。但原来水果全部在下面,糖在最上面,不一定要有次序的,是吗?

  4. miao,
    对于这用野蜜 (蜂蜜) 的酵素,糖在最上面,其他不一定要有次序,因为最后我们是把野蜜淋在上面,其他的酵素就要有次序

  5. 《大北马》专访了对自然饮食有研究的生物科技博士研究生唐荣兴, 教读者分辨何谓酵素?……

  6. 别跟风, 自制酵素 lo! If the honey is pure then got a lot of enzymes already, right?
    Everyday I take half cup of warm honey before I sleep, my age is old but i still look very young. 哈。。。。。。

  7. 据我所知, 蚂蚁们是不会光顾野蜂蜜的. 我们家经常都在喝野蜂蜜(亲戚采集的), 我的爸爸也是这么告诉我的. 而我也经常没把野蜂蜜的瓶盖关紧以做测试, 非常神奇的是~完全没有蚂蚁要来分享喔!

  8. Good day Enzymo,

    This webpage is just so great and informative. I am new in DIY Enzyme and so glad that “i found you”. I tried to make 木瓜黄梨柠檬酵素 and 苹果柠檬酵素 yesterday. My friend’s mom told me that the enzyme will come out slowly and indeed hardly see within a week… However, I am surprised to see that are many juice and nearly covered all the fruits. Is there something wrong somewhere?

    Cheers…

  9. Andrea,
    You said: My friend’s mom TOLD me that the enzyme will come out slowly and indeed hardly see within a week… However, I am surprised to SEE that are many juice and nearly covered all the fruits.

    So, you were “TOLD” vs. you “SEE” it with your own eyes, which one do you think is true?

    P/S: The juice from the fruits will come out if you put enough sugar, it is call osmosis.

  10. hahaha thanks Enzymo.. of coz I believe what I see/saw… just that I was wondering if there’re something wrong with my steps since that Aunty has done some DIY enzyme before…. =)

    I saw bubbles last night. I guess this part of the process as mentioned.. Look like I can ready to taste my DIY enzyme later rather than throw it away (^^)

  11. Hi Thomas,

    我想DIY糙米酵素,請問可以怎樣做呢?我從來沒有做過,只不過今天偶然看見一本關于‘糙米酵素’好處的書籍,又剛巧看見你的網頁,所以希望自己動手做。因為香港沒有售賣‘糙米酵素’呢!

    我的問題是::

    – 我想用蜜糖做,可以嗎?
    – 你可以告訴我應該用多少糙米,多少蜜糖和多少酵母呢?我不打算用酒!
    – 要用多少時間去做呢?
    – 可以告訴我整個做法嗎?

    先謝謝你!一個有病的人,想恢復健康!

  12. Winnie,
    对不起,我不做种子类的酵素。因为我个人觉得生的种子是【不适合食用】,因为生的种子含有抗酵素的物质,(但【发芽的糙米】又不一样哦), 你说的糙米酵素可能是那种要加水加酵母来发酵的,因为干的糙米是几乎不会发酵的。个人意见,不好当秘笈。如果你真的要做Youtube 里有很多资料。
    其实, 你在香港有那么多新鲜的蔬果,只要是当地当季的水果都是很好的材料。酵素种类越多越好。

    https://enzymo.wordpress.com/?s=%E7%B3%99%E7%B1%B3

  13. Hi again Thomas,

    thks for yr explantion! i do understand that all seeds contain enzyme inhibitor. and yes, have to put yeast into the brown rice for sprouting. thks for your info. i did saw a clip in youtube teaching us how to do brown rice enzyme but that guy speaks in 閩南語,有些地方不明白呢!分量不知道!

    如果做水果enzyme, 是否做mixed fruits,什么組合都可以?糖的分量是多少?只是水果和糖就ok嗎? 味道如何?我沒有試過!

    winnie

  14. Hi Thomas,

    This is Barbara from HK, I’m a new & know nothing about enzyme till yesterday nite – found your website, I’m so addicted to enzyme DIY, thank you so much. In short, I would like to try my very first enzyme – Pineapple + lemon enzyme a.s.a.p. (I’ve already bought 2 glass bottle today, he heee). Read your recipe, I’ve a few questions:

    1. Can u advise the weight of the pineapple (based on your recipe)?
    2. Use rock sugar instead of cane sugar? (as your recipe stated to use rock sugar but this very different from the other recipe, is there any special reason?) If so, do we need to break it into little pieces?
    3. I read your old post & knew that the ratio of fruit & sugar should be 1: 1, so the wt of pineapple + lemon = the wt of honey + rock sugar?

    *P.S.: a very stupid question : p, he heee – do we need to cut the core of the pineapple as well?

    Million thanks.

    Cheers,
    Barbara

  15. Barbara,
    Net weight of Fruits vs. Net weight Sugar = 1:1
    So you have to weight your pineapple after you have removed the skin + the lemon and then decide on how much sugar you need.
    After you have mastered the skill you can try to reduce the sugar slightly.
    You can use rock sugar but cane sugar is easier to handle cos you dun need to break it into small pieces.
    You don’t need to remove the “core” 黄梨”心” .
    Just make sure top layer is cover with sugar.
    Happy DIY.

  16. Thomas,

    Sorry for bothering u again. I just finished my first jar of DIY enzyme, but I’m very worry that I’ve putting too much sugar (honey+rock sugar). I took some photos & would like to show u, where can I send?

    Btw., what’s the worst scenario will be : ( & are there ways to solve it like can I add some more pineapple (will make sure the top will be covered by suguar).

    Million thanks

  17. Barbara,
    But you won’t know much much sugar is too much if you don’t weight it in the first place.
    Anyway, you can still add more fruits, use clean spoon to stir it after the sugar dissolved. Make sure all fruit are coated with sugar. Stir it for the first few days of fermentation.

  18. Thx, Thomas. I understood that I should weight all the ingredients, just coz’ I’m so exciting and …….. forgot to place the scale under the sun : p

    Anyway, million thanks.

  19. hi barbara …
    don be too concerned abt the exact ratio btw fruit n sugar …
    over time … once u have a good grasp wat u r doing … u do not need to use the scale …
    but anyway .. a good start … have fun watching the bacteria bubbling in ur jar … they are alive …
    cheers ….

  20. Thank you so much, 凡夫俗子 : D
    I’m looking forward for the result, no matter is gd or bad as I’m going to learn more from it : D

  21. hi … barbara …
    not to mention … i m here to learn h share .. its a win win situation …
    ur enzyme will be in ur good hand … not to worry …
    the 1st 10 days are the criticial period of fermentation … u may give it a good shake … or u may stir it with a clean / dry spoon or chop sticks … cos so long the fruit pieces are coated with sugar syrup … black mold wont be forming … n that reduces the chance of failure …
    keep us posted when u do ur 1st harvest … we wld like to share ur joy …
    ciao …

  22. I am new to diy enzyme. Thanks for all the info, I find this site extremely interesting.

    I did the pineapple enzyme, it’s been a week already. I find that there’s no alcohol smell or taste. When I taste, it’s also not very sweet. Is this normal? I didn’t put any lemon, will this affect the enzyme? May I ask why some fruits need to add lemon and some fruits don’t? Sorry for asking so many questions.

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